Cooking for profit

place a few strips of fat pork about z.% thick as a pencil, lengthwise, and half a dozen hard-boiled yolks, gather up and sew in shape. When cooked, pressed and sliced this will be all turkey or chicken and better liked than the sausage business. For something more elaborate for a little party supper or lunch the following may be relied upon to make a nice dish, worth ornamenting. 855— Forcemeat for Boned Turkey and Chicken The quantity of this receipt is sufficient for one medium-sized turkey that will slice into twenty-five individual dishes. For a large chicken the amounts may be one-half. This makes about four pounds of choice meat, in addition to the turkey. 2 hens, boiled tender. 6 ounces fat salt pork — a cup. 6 ounces butter — a cup. 6 ounces white bread crumbs — 2 cups. 2 raw eggs. 8 hard boiled eggs. I cup broth or water. I lemon. Nutmeg or thyme. Salt and pepper. Take the dark meat of the fowls, cut it in very small dice and keep it separate . Take off the white meat, chop fine and then pound to a soft paste. Throw in the fat pork minced, the seasonings and the bread crumbs and mix together, and soften the butter and stir in. Mix the two raw eggs with the cup of broth, add juice of lemon, and with this mixture moisten the forcemeat. It is now ready for use. Strew over the turkey about half the dark meat mince, and over that spread half the white forcemeat. Cut the yolks of the hard boiled eggs in quarters and scatter some over the layer of forcemeat, then the rest of the minced dark meat, the remaining forcemeat and egg yolks. Do up the boned turkey thus filled as above directed. When sliced cold the above shows little dark squares set in a white meat, all spotted through with the yellow egg yolks. Cost of material ; 2 fowls 50, pork 5 butter 8, eggs 13, bread, lemon 2nd seasonings 4; 80 cents. 856— Cost of Ga antine of Turkey or Chicken. Twenty cents a pound for material is the lowest that boned turkey and chicken can be expected to cost, and if prices rule" high the cost may be sometimes twice that sum. A 14 pound turkey (plucked but not drawn) may be dressed boned and then done up with 6 pounds of raw veal forcemeat or sausage meat inside and after cooking and pressing it will scarcely weigh 10 pounds altogether — a loss ot over half; so that if the turkey be bought at 125^ the galantine will cost 25 cents a pound at the lowest; and we tind that our chicken galantine containing one-half the amount of forcemeat, (No. 855) and a 3^ pound low] bought at 10 cents a pound, making a total of 75 cents, weighs but 3^ pounds at last and has therefore cost over 21 cents a pound for material. The greatest shrinkage takes place in the boiling. Such is th(i calculation to be made when contracting for a party. On the other hand it is to be considered the galantine is subject to no further depreciation In our 3^ pounds are 56 ounces; about 2 ounces make as large a slice as anybody wants, being about 25 plates for 75 cents, or 3 or 4 cents a person. The aspic jelly makes a separate | calculation; it is not essential, but to be , charged to ornamentation . It is, however cheaper by the pound than the meat and at a large party may be converted to profit by an expert carver.